Beef cheek stew (serve with mash!)

Name: Beef cheek stew (serve with mash!)
Ingredients: 1 tablespoon tomato paste; 1 bottle red wine; 700 g beef cheek; 1 stick celery; 2 carrots; 2 punnets chestnut mushrooms; 2 cloves garlic; 2 anchovies; 2 bay leaves; Stick thyme; Plain flour; 2 onions; 500 mL chicken or beef stock; Orange zest (quarter of an orange); Potatoes

alex @cook_7309208

London

Perfect for a chilly spring day

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1 tablespoon tomato paste
1 bottle red wine
700 g beef cheek
1 stick celery
2 carrots
2 punnets chestnut mushrooms
2 cloves garlic
2 anchovies
2 bay leaves
Stick thyme
Plain flour
2 onions
500 mL chicken or beef stock
Orange zest (quarter of an orange)
Potatoes

Cooking Instructions

1

Dust the cubed beef cheek with flour and Brown the meat in a frying pan
2

Put the meat to one side and add the chopped vegetables (carrot, onion, celery). While the veg softens finely slice the mushrooms.
3

Add meat and stuff and veg to Stew pot. Meanwhile add mushrooms to frying pan and cook down. Add any liquid from the mushrooms to the stew pot for added flavour and to avoid steam mushrooms in their own juice.
4

Add mushrooms to the stew pot. Deglaze pan with red wine, boil off the alcohol and add to the pot with stock, herbs, roughly cut garlic, seasoning, anchovies, orange zest and tomato paste.
5

Cook on a low heat for three hours, tasting every hour. TIP: add in extra tomato-based and stock if a bitter taste emerges. Add small amount of vinegar if too sweet.
6

Prepare mash 30 minutes before desired eating time